1 pk Duncan Hines chocolate butte Or deep chocolate cake mix 1 c Sour cream 4 Large eggs 3/4 c Pecans, toasted & chopped 1/4 c Coffee 2 pk 12-oz semisweet choc chips ( 2 t Vanilla, divided 1 c Water 1 pk 4-oz instant chocolate puddi 1/2 c Oil This comes from the Harvard-Yale-Princeton Club in Pittsburgh: Coat nuts & half the chips with 1 Tbs cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at med speed for 3 mins. Fold in chocolate chips and nuts. Turn into greased & floured tube pan and bake at 350 for 1 hr or until done. Cool for 15 mins and turn onto rack. Cool completely before glazing.(Cake freezes well without glaze) GLAZE: Combine remaining chips with 1 cp water in top of double boiler over simmering water. Stir until smooth & shiny. Remove from heat and add 1 tsp vanilla. Chill until slightly thickened, then drizzle over cake.
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